Janchi Guksu

About the dish

Janchi guksu, the 'banquet noodles,' was served at weddings and other celebrations, its long strands carrying the wish that good ties would stretch on just as long. The custom runs so deep that asking someone 'When are you feeding us noodles?' became the standard way of asking when they plan to marry.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the foundation of noodles, dumplings, jeon and more. Harvested in early summer, grown nationwide.

Ingredients

Main: somyeon (thin wheat noodles), anchovy-kelp broth, zucchini, carrot, egg ribbons, gim, scallion · Seasoning: soup soy sauce, minced garlic, sauce (gochugaru & soy sauce)

Simple recipe

1. Draw a clear broth from anchovies and kelp.
2. Boil the somyeon and rinse.
3. Place the noodles in a bowl and pour over the hot broth.
4. Top with sauteed zucchini, carrot, egg ribbons and gim.
5. Serve with the seasoning sauce.

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A Glass · Traditional pairing